This recipe is a better adaptation of my Gluten-Free Bannock from this site, proportions perfected for a 7-8" cast iron pan. I cut the loaf into 4 pieces and freeze it. Each warmed wedge is perfect for a sandwich with a semi-soft filling of veggies and cheese or tuna salad or hummus and tomatoes or veggie burgers and sprouts.
1/2 cup brown rice flour
1/4 cup amaranth flour
1/4 cup soy flour
1 tsp GF baking powder
1/2 tsp baking soda
3 tbsp whole flaxseeds
1 or 2 tbsp sesame seeds (optional)
3/4 cup buttermilk
1 egg, lightly beaten
1 tsp oil
Whisk flours, seeds, baking powder, and baking soda into a medium bowl. Make a well in the centre. In a separate bowl, beat egg and buttermilk. Stir into dry ingredients.
Heat oil in a 7 or 8"cast-iron skillet over low-medium heat (4/10 on my stove). Pour batter into pan. Cook, covered with a lightly greased pot lid, over low heat at least 12 minutes, until golden on the bottom and edges are reasonably well-set. Turn and cook until browned underneath, at least another 10 minutes.
A turning tip: This bread is quite tender and can be tricky to flip with just a spatula. Try sliding it, cooked side down, onto a smooth flat saucepan lid with a handle you can grip. Then bring the frying pan to meet the uncooked side of the bread on the pot lid.
Monday, October 20, 2008
Saturday, October 18, 2008
Georgian Cheese-Stuffed Bread
We followed the recipes from Nigella Lawson's Georgian Feast in her book Feast for our Thanksgiving Day, and the cheese-stuffed bread was a huge hit. I thought I'd better write down the recipe adaptation before I forget what I did - but I haven't yet had a chance to convert the weights to cups. Sorry -- will do next time.
Serve with a simple salad of bitter greens, cucumbers, and green onions. I added lots of nasturtium blossoms, which are lovely and delicious. This recipe makes half the amount Nigella recommends for eight, but it is rich and will serve at least five or six people as a first course or brunch course. Four for a vegetarian main course.
2/3 cup milet flour
1/3 cup sorghum flour (next time, I'm planning to use amaranth instead)
1/3 cup cornstarch
1/3 potato starch
1/3 cup tapioca starch
1/3 cup soy flour
2 tsp xanthan gum
1 rounded tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 egg
2 tbsp soft butter
100 g ricotta cheese
250 g feta cheese, crumbled
150 g mozzarella cheese, grated
1 small egg
In a large bowl, whisk together flours, xanthan gum, soda, and salt. Work in softened 2 tbsp butter. In a small bowl, beat the egg and yogurt. Beat egg mixture into flour mixture. Cover with plastic wrap and refrigerate this until you are ready to assemble the bread.
Combine cheeses and small egg in a small bowl. Set aside until you are really, really ready to assemble the bread.
Sprinkle a 9" round cake pan with GF flour. Sprinkle a breadboard with a little bit more GF flour. Remove your dough from the fridge and cut the dough in half. Lightly knead half of the dough into a circle. Press it into the bottom and up the sides of the cake pan. Spread with the cheese mixture. Lightly knead the second half of the dough into a circle approximately 9" round. Set this on top of the cheese mixture with its edges overlapping the dough up the sides of the pan, and seal the edges of the dough all the way around the pan.
Preheat the oven to 425F. Bake the bread for 15 to 20 minutes, until golden brown but still very slightly doughy on the inside. Serve hot, in cheese-oozing wedges.
Serve with a simple salad of bitter greens, cucumbers, and green onions. I added lots of nasturtium blossoms, which are lovely and delicious. This recipe makes half the amount Nigella recommends for eight, but it is rich and will serve at least five or six people as a first course or brunch course. Four for a vegetarian main course.
2/3 cup milet flour
1/3 cup sorghum flour (next time, I'm planning to use amaranth instead)
1/3 cup cornstarch
1/3 potato starch
1/3 cup tapioca starch
1/3 cup soy flour
2 tsp xanthan gum
1 rounded tsp baking soda
1/2 tsp salt
1 cup plain yogurt
1 egg
2 tbsp soft butter
100 g ricotta cheese
250 g feta cheese, crumbled
150 g mozzarella cheese, grated
1 small egg
In a large bowl, whisk together flours, xanthan gum, soda, and salt. Work in softened 2 tbsp butter. In a small bowl, beat the egg and yogurt. Beat egg mixture into flour mixture. Cover with plastic wrap and refrigerate this until you are ready to assemble the bread.
Combine cheeses and small egg in a small bowl. Set aside until you are really, really ready to assemble the bread.
Sprinkle a 9" round cake pan with GF flour. Sprinkle a breadboard with a little bit more GF flour. Remove your dough from the fridge and cut the dough in half. Lightly knead half of the dough into a circle. Press it into the bottom and up the sides of the cake pan. Spread with the cheese mixture. Lightly knead the second half of the dough into a circle approximately 9" round. Set this on top of the cheese mixture with its edges overlapping the dough up the sides of the pan, and seal the edges of the dough all the way around the pan.
Preheat the oven to 425F. Bake the bread for 15 to 20 minutes, until golden brown but still very slightly doughy on the inside. Serve hot, in cheese-oozing wedges.
Crunchy Granola Bars
Conceivably, these granola bars are so seedy that you could replace the cup-and-a-half of oats if you had to, but I love oats and am happy I have some that I can eat. Remember that you must locate gluten-free, uncontaminated oats such as those from Cream Hill Estates. The recipe is pretty adaptable to your tastes and the contents of your cupboard. All sunflower seeds or all pepitas are both great. Any dried fruit is great. It would also be very feasible to make these nut-free. Omit the almond extract and replace the almonds with more pepitas!
1/3 cup corn syrup
1/3 cup honey
1/3 cup veg. oil
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 cups pure, uncontaminated rolled oats
1 cup GF rice crispies
1 cup sunflower seeds (unsalted)
1 cup dried cranberries or raisins
1/2 cup pepitas (pumpkin seeds) (also unsalted)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds
1/4 cup sesame seeds
a pinch of sea salt
Line a metal lasagna pan or other pan about 12x15" with parchment paper on the bottom and up the sides.
Combine corn syrup, vegetable oil, and honey in a small, heavy-bottomed saucepan. Bring to a boil over medium heat and boil for five minutes. Remove from heat and allow to cool slightly. Stir in almond extract and vanilla after the few minutes of cooling.
In the meantime, combine the oats, sunflower seeds, rice crispies, cranberries, pumpkin seeds, coconut, almonds, sesame seeds, and salt in a large bowl.
Pour the syrup over the dry ingredients and stir to mix very well. Pour into paarchment-paper lined pan and press in firmly and evenly.
Bake at 350F until golden brown, 20-25 minutes. Remove from oven and allow to cool completely. Cut into bars, preferably with a rotary pizza cutter. I cut them into six 2" pieces lengthwise and then into three 5" pieces crosswise to make 18 bar-shaped bars. Save any bits that crumble off the edges to sprinkle on yogurt. These freeze very well.
1/3 cup corn syrup
1/3 cup honey
1/3 cup veg. oil
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 cups pure, uncontaminated rolled oats
1 cup GF rice crispies
1 cup sunflower seeds (unsalted)
1 cup dried cranberries or raisins
1/2 cup pepitas (pumpkin seeds) (also unsalted)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds
1/4 cup sesame seeds
a pinch of sea salt
Line a metal lasagna pan or other pan about 12x15" with parchment paper on the bottom and up the sides.
Combine corn syrup, vegetable oil, and honey in a small, heavy-bottomed saucepan. Bring to a boil over medium heat and boil for five minutes. Remove from heat and allow to cool slightly. Stir in almond extract and vanilla after the few minutes of cooling.
In the meantime, combine the oats, sunflower seeds, rice crispies, cranberries, pumpkin seeds, coconut, almonds, sesame seeds, and salt in a large bowl.
Pour the syrup over the dry ingredients and stir to mix very well. Pour into paarchment-paper lined pan and press in firmly and evenly.
Bake at 350F until golden brown, 20-25 minutes. Remove from oven and allow to cool completely. Cut into bars, preferably with a rotary pizza cutter. I cut them into six 2" pieces lengthwise and then into three 5" pieces crosswise to make 18 bar-shaped bars. Save any bits that crumble off the edges to sprinkle on yogurt. These freeze very well.
Sunday, August 31, 2008
Carrot Loaf for Kids
I tried this recipe as yet another attempt to find another breakfast or mid-morning snack my almost-two-year-old would enjoy. Today's Parent is always a good source for kid-friendly recipes. I liked this loaf a lot -- and my daughter ate a whole piece. That's no guarantee she will ever eat it again, but it's a start!
1/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 packed cup grated carrots (2 medium or 1 large carrot)
1/2 cup very well-drained crushed pineapple
1/2 cup plain yogurt
2/3 cup brown sugar
1/4 cup vegetable oil
3 eggs
Preheat the oven to 350F and grease a loaf pan.
In a large bowl, whisk flours and starches with flaxseed meal, xanthan, baking powder, baking soda, spices, and salt.
In a medium bowl, whisk carrots, pineapple, yogurt, sugar, veg oil, and eggs until well-blended.
Fold wet ingredients into dry ingredients. Stir until just combined. Pour into the greased loaf pan and bake for 50 to 55 minutes, or until the loaf tests clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to cool. Cool completely before slicing to serve. (Or, if serving warm, cut fat, not thin, slices, because the bread is delicate when hot.) This loaf is especially delicious spread with cream cheese.
1/3 cup brown rice flour
1/3 cup amaranth flour
1/3 cup potato starch
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 packed cup grated carrots (2 medium or 1 large carrot)
1/2 cup very well-drained crushed pineapple
1/2 cup plain yogurt
2/3 cup brown sugar
1/4 cup vegetable oil
3 eggs
Preheat the oven to 350F and grease a loaf pan.
In a large bowl, whisk flours and starches with flaxseed meal, xanthan, baking powder, baking soda, spices, and salt.
In a medium bowl, whisk carrots, pineapple, yogurt, sugar, veg oil, and eggs until well-blended.
Fold wet ingredients into dry ingredients. Stir until just combined. Pour into the greased loaf pan and bake for 50 to 55 minutes, or until the loaf tests clean. Allow to cool for 10 minutes in the pan before turning out onto a rack to cool. Cool completely before slicing to serve. (Or, if serving warm, cut fat, not thin, slices, because the bread is delicate when hot.) This loaf is especially delicious spread with cream cheese.
Saturday, August 30, 2008
Cornmeal Pancakes
These are light, thin pancakes of the kind I tend to prefer. I've never liked the thick, gluggy, stodgy kind of pancake from a mix. This recipe is adapted from the Fannie Farmer Cookbook. It strikes me these pancakes could be used as thick crepes. For instance, I think an oblong cornmeal pancake (with reduced sugar) could be wrapped warm around a gluten-free breakfast sausage and topped with onions, relish, or sauerkraut in place of a bun.
1/2 cup cornmeal
1/2 cup boiling water
1/4 cup amaranth flour
1/4 cup cornstarch
2 tbsp flaxseed meal
1/2 tsp salt
1/4 tsp xanthan gum
1 tbsp sugar
1 tbsp baking powder
1/4 cup melted butter
1 large well-beaten egg
1/2 cup milk
In a large bowl, pour the boiling water over the cornmeal. Stir well. Pour in the dry ingredients followed by the wet ingredients and beat well, until the batter is thoroughly mixed.
Heat pan to medium-high heat (less hot than for some other pancakes) on a lightly greased pan. Use about 2 tbsp of batter per pancake. As for other pancakes, cook the first side until bubbles on the top break but do not fill back in, then flip and cook until lightly browned on the other side. Drizzle with molasses or maple syrup or fruit sauce to serve. These freeze and re-toast well in a toaster oven.
1/2 cup cornmeal
1/2 cup boiling water
1/4 cup amaranth flour
1/4 cup cornstarch
2 tbsp flaxseed meal
1/2 tsp salt
1/4 tsp xanthan gum
1 tbsp sugar
1 tbsp baking powder
1/4 cup melted butter
1 large well-beaten egg
1/2 cup milk
In a large bowl, pour the boiling water over the cornmeal. Stir well. Pour in the dry ingredients followed by the wet ingredients and beat well, until the batter is thoroughly mixed.
Heat pan to medium-high heat (less hot than for some other pancakes) on a lightly greased pan. Use about 2 tbsp of batter per pancake. As for other pancakes, cook the first side until bubbles on the top break but do not fill back in, then flip and cook until lightly browned on the other side. Drizzle with molasses or maple syrup or fruit sauce to serve. These freeze and re-toast well in a toaster oven.
Sunday, August 10, 2008
Orange-Glazed Zucchini Loaf
It's almost fresh zucchini season, so it's definitely time to use up that last two cups of the frozen grated zucchini from last year's avalanche of zukes. While the zucchini seems to thaw to a puddle of green-flecked water, it bakes up fine and adds much-needed moisture to gluten-free concoctions. I recommend the cardamom in this recipe.
1 cup brown rice flour
3/4 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 tsp gelatin
2/3 cup brown sugar
2 tsp (rounded) baking powder
1 tsp baking soda
1/2 tsp ground cardamom or cinnamon
1/4 tsp salt
2 cups grated zucchini
1/2 cup butter, melted
1/4 cup milk
3 eggs
2 tsp grated orange rind
1 cup chopped walnuts
Glaze:
1/4 cup gluten-free icing sugar
2 tsp orange juice
Line loaf pan with parchment paper or grease. Set aside.
Whisk together flours, sugar, baking powder and soda, cardamom, and salt. In a separate bowl, whisk together zucchini, butter, milk, eggs, and orange rind. Pour wet ingredients over flour mixture. Sprinkle with walnuts and stir just to combine. Pour into prepared pan. Bake at 350F until tests clean, about 1 hour. Let cool in pan for 15 minutes. Turn out on a rack to cool completely.
Combine icing sugar and orange juice to make glaze. Brush over hot loaf. Let cool.
1 cup brown rice flour
3/4 cup amaranth flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 tsp xanthan gum
1 tsp gelatin
2/3 cup brown sugar
2 tsp (rounded) baking powder
1 tsp baking soda
1/2 tsp ground cardamom or cinnamon
1/4 tsp salt
2 cups grated zucchini
1/2 cup butter, melted
1/4 cup milk
3 eggs
2 tsp grated orange rind
1 cup chopped walnuts
Glaze:
1/4 cup gluten-free icing sugar
2 tsp orange juice
Line loaf pan with parchment paper or grease. Set aside.
Whisk together flours, sugar, baking powder and soda, cardamom, and salt. In a separate bowl, whisk together zucchini, butter, milk, eggs, and orange rind. Pour wet ingredients over flour mixture. Sprinkle with walnuts and stir just to combine. Pour into prepared pan. Bake at 350F until tests clean, about 1 hour. Let cool in pan for 15 minutes. Turn out on a rack to cool completely.
Combine icing sugar and orange juice to make glaze. Brush over hot loaf. Let cool.
Sunday, June 22, 2008
Rhubarb Streusel Cake
Okay. So it has been awhile. I've found myself content with my existing supply of recipes (my own and others'). Rhubarb cake awoke a wish for an old family stand-by, which we called "rhubarb cake" (imaginative, non?) but which is a rhubarb streusel cake and could, in some parts of the world, be better described as a "pudding." This was my aunt Catherine's staple spring cake. It is alternately too tart, too gooey, too sweet, and too cakey in a way that comes together deliciously.
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
3/4 cup rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup amaranth flour
1/4 cup soy flour
3/4 tsp xanthan gum
1 slightly rounded tsp soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
Grease a 9x13" pan and preheat the oven to 350F.
Cream butter and sugar for one minute. Add eggs and vanilla and beat for one minute more at medium speed on an electric mixer.
Pour in well-whisked-to-combine dry ingredients. Also pour in buttermilk. Beat well for at least one full minute, until the batter is silky smooth and sticky in the annoying way that gluten-free batter gets sticky and rides up the beaters. Fold in rhubarb.
Spread batter evenly in the prepared pan. Mix topping ingredients and sprinkle them over the top in small streuselly dollops. Bake for about 45 minutes, until the centre tests done with a toothpick.
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 tsp vanilla
3/4 cup rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup amaranth flour
1/4 cup soy flour
3/4 tsp xanthan gum
1 slightly rounded tsp soda
1/2 tsp salt
1 cup buttermilk
2 cups chopped rhubarb
Topping:
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
Grease a 9x13" pan and preheat the oven to 350F.
Cream butter and sugar for one minute. Add eggs and vanilla and beat for one minute more at medium speed on an electric mixer.
Pour in well-whisked-to-combine dry ingredients. Also pour in buttermilk. Beat well for at least one full minute, until the batter is silky smooth and sticky in the annoying way that gluten-free batter gets sticky and rides up the beaters. Fold in rhubarb.
Spread batter evenly in the prepared pan. Mix topping ingredients and sprinkle them over the top in small streuselly dollops. Bake for about 45 minutes, until the centre tests done with a toothpick.
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